Ginger & Shallot Sauce

INGREDIENTS 3 stalks of Shallots, finely sliced 1.5 Tbsp freshly grated, peeled Ginger 1 level Tbsp Himalayan Salt 1/4 cup of light flavoured Extra Virgin Olive Oil (or neutral flavoured oil) METHOD Mix shallots, ginger and salt in a bowl. Heat up oil in saucepan until hot (90°C - 100°C), and then pour it over the mixture, the sizzling sounds are a sign of the hot oil cooking the ginger and shallot. Set aside to cool before serving. Sauce will keep for 2-3 weeks in a jar when stored it in the fridge. Serve with soy sauce on your dumplings...